Southwestern Penne
The smokiness of bacon begins a sauce full of Southwestern-style flavor...

Time

Ingredients

Ingredients

1 slice bacon, diced
1/2 cup diced onion (1 md. onion)
3 cloves garlic, minced
1 tbsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. ground black pepper, plus additional as needed
1/4 tsp. Tabasco, or
to taste
2 tbsp. chopped fresh cilantro, divided
1/2 cup red wine
1-1/2 oz. Veggie-Glace Gold®, Demi-Glace de Veau Gold® or
Jus de Poulet Lié Gold® may also be used)
2 cups peeled, diced tomatoes (2-3 md. tomatoes)
1 tbsp. tomato paste
1 cup water
1 cup corn kernels, canned drained, frozen thawed, or
fresh
Salt, as needed
1 lb. penne pasta, cooked

Instructions

In a large saucepan, cook the bacon over medium-high heat. Remove the bacon from the pan, set it aside, and leave the drippings in the pan. Add the onion, reduce the heat to medium, and sauté until the onion is translucent, about 5 minutes. Add garlic, chili powder, thyme, oregano, black pepper, Tabasco, and half of the cilantro. Add the red wine and simmer until the liquid is reduced by half.

Add the Veggie-Glace Gold® tomatoes, and tomato paste. Stir until the Veggie-Glace Gold®is completely dissolved.

Stir in the water, corn, and the reserved bacon, and return the sauce to a simmer. Season to taste with salt and additional black pepper. Remove the sauce from the heat, and stir in the cooked penne. Serve sprinkled with remaining cilantro.

Author's Comments

It's got a spicy kick, that's for sure. Buy the sauces here:

Veggie-Glace Gold®
http://www.morethangourmet.com/our-products/vegetable-based-sauces-a-stocks/vegetable-stock

Demi-Glace de Veau Gold®
http://www.morethangourmet.com/our-products/meat-based-sauces-a-stocks/classic-french-veal-demi-glace

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